Fold in the shredded coconut, ensuring it is evenly distributed throughout the batter. This adds texture and a burst of coconut flavor to the cake.

Divide the batter evenly between the prepared cake pans, spreading it out evenly with a spatula. Make sure the batter is level to promote even baking.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Be careful not to overbake, as this can cause the cakes to dry out.

While the cakes are baking, prepare the whipped cream frosting. In a large mixing bowl, whip the heavy cream with powdered sugar until stiff peaks form. Be careful not to overwhip, as this can cause the cream to become grainy.

Tips
Use high-quality coconut milk and coconut cream for the best flavor and texture. These ingredients are key to achieving the rich coconut taste in the cake.

Ensure the butter is softened to room temperature before creaming with the sugar. This helps to create a light and fluffy batter.

Be gentle when folding the shredded coconut into the batter. Overmixing can cause the batter to become dense.

For a more pronounced coconut flavor, you can toast the shredded coconut before adding it to the batter. This adds a deeper, nuttier taste.

If you prefer a sweeter frosting, you can add more powdered sugar to the whipped cream. Adjust the sweetness to your taste.

Allow the cakes to cool completely before frosting. This prevents the frosting from melting and ensures a smooth, even layer.

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